Sunday, December 21, 2008

Chipotle-Squash Soup with Fresh Rosemary and Toasted Pumpkin Seeds

Technically my soup should just be called "Chipotle-Squash Soup" because I used dried rosemary and I didn't bother with the pumpkin seeds. Oh well!

This took awhile to make but was very yummy. We used a small acorn squash and vegetable stock. It wasn't as flavorful as I had hoped but we still liked it. We had it with some garlic bread. I wish it had been a little bit more substantial. We did like it though and I would recommend it. Not sure if we'd make it again.

Chipotle-Squash Soup with Fresh Rosemary and Toasted Pumpkin SeedsFresh Every Day by Sara Foster via CLBB

2. Place squash, cut side down, on a baking sheet with sides. Add 1 cup water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40-45 minutes

3. Meanwhile, melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion, reduce the heat to low, and cook, stirring occasionally, for 10-15 minutes, until the onion is very soft and light brown. Add carrots and bell pepper and continue to cook until carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly for 1-2 minutes, until it's fragrant but not brown.

4. Add the broth, chipotle chilies, 2 teaspoons salt and 1/2 teaspoon pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the squash flesh with a large spoon. Discard the skin and add the flesh to the soup. Reduce heat to low and simmer, uncovered, for 25-30 minutes.

5. Remove soup from the heat and stir in rosemary. Allow to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of a food processor fitted with a metal blade and puree until smooth. Or, puree the soup directly in the pot, using an immersion blender. Reheat if necessary, and serve warm, garnished with toasted pumpkin seeds.